This recipe was a big hit at a party and with our family at home. It can be frozen for up to a month.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
24
Yield:
1 - 9x13 inch pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

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  • In a medium bowl, mix together the margarine, oil, white sugar and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking powder; stir into the sugar mixture just enough to absorb. Spread the batter evenly into the prepared pan.

  • Bake for 10 minutes in the preheated oven, then cover the pan with foil and return to the oven for an additional 10 to 15 minutes, or until firm. Cool slightly before cutting into bars.

Nutrition Facts

130 calories; protein 1.8g 4% DV; carbohydrates 18.2g 6% DV; fat 5.8g 9% DV; cholesterol 31mg 10% DV; sodium 170mg 7% DV. Full Nutrition
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Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/11/2005
Pretty tasty. A cakey sort of brownie but quite good. I added some chocolate chips to the mix. Mine sunk to the bottom so you might want to try putting them on top of the batter instead to avoid that. Read More
(17)

Most helpful critical review

Rating: 3 stars
05/15/2003
I used only 1/4 c of white sugar and 1 cup of losely packed brown sugar. The result was a lighter cake-like brownie that was not too sweet. The sugar carmelized on the tops and edges. The baking time was definately a lot longer. Make sure they are fairly firm not gooey/bubbly when removing them from the oven. I'm not sure if i'll make these again but they're pretty good. Read More
(14)
25 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 10
Rating: 4 stars
12/11/2005
Pretty tasty. A cakey sort of brownie but quite good. I added some chocolate chips to the mix. Mine sunk to the bottom so you might want to try putting them on top of the batter instead to avoid that. Read More
(17)
Rating: 3 stars
05/15/2003
I used only 1/4 c of white sugar and 1 cup of losely packed brown sugar. The result was a lighter cake-like brownie that was not too sweet. The sugar carmelized on the tops and edges. The baking time was definately a lot longer. Make sure they are fairly firm not gooey/bubbly when removing them from the oven. I'm not sure if i'll make these again but they're pretty good. Read More
(14)
Rating: 2 stars
08/29/2002
Good cake-like bars. Took a while longer than said on recipe to bake. I prefer chewy bars with more butterscotch flavor but still very good. Read More
(11)
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Rating: 4 stars
03/09/2008
This was a very dense spongy texture but the flavor was great. A VERY sweet brownie so it is eaten in moderation. Instead of the vanilla extract I used Butterscotch also I used plenty of walnuts ontop b4 baking not mixed in and they came out great. Very sticky hard to get out of the pan. But overall good flavor everyone loved them. Read More
(9)
Rating: 1 stars
04/27/2008
These brownies came out chewy and flavorless. I'm sad to say I'm not a fan at all. Read More
(8)
Rating: 1 stars
08/27/2007
I followed this recipe step by step and even after 30 minutes in a preheated 350 degree oven still had hot mush. A waste of my time and baking ingredients. Read More
(7)
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Rating: 4 stars
05/06/2007
Very good. Needed to bake for a total of 40 minutes (10 minutes w/out foil as directed 30 minutes with). I added chocolate chips after that first 10 minutes. Read More
(6)
Rating: 4 stars
08/29/2002
good blondies Read More
(5)
Rating: 1 stars
03/25/2012
not good at all took alot longer to cook about 45 min and still were not good Read More
(3)
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